Locro de Papas

About This Recipe

A warming Ecuadorian stew of tender potatoes in a creamy cheese sauce with sautéed onions, bell peppers, and cumin. It's comfort food at its finest, often served with rice and avocado. Rooted in the everyday cooking of Ecuadorian kitchens, Locro de Papas balances technique and tradition: the potatoes, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the potatoes, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 800 gpotatoes, cubed
• 1 mediumonion, diced
• 1 eachbell pepper, diced
• 1 cupfresh cheese, cubed
• 2 cupsvegetable broth
• 1 tspcumin

Instructions

1. 1

   Sauté Base

   Heat oil and cook onion and bell pepper until soft, about 5 minutes.

2. 2

   Add Potatoes

   Add cubed potatoes and broth. Bring to boil, then simmer for 15-20 minutes until potatoes are tender.

3. 3

   Add Cheese

   Stir in cubed cheese, cumin, salt, and pepper. Cook 2 more minutes until cheese begins to melt.

4. 4

   Adjust Consistency

   If too thick, add more broth. If too thin, simmer uncovered to reduce.

5. 5

   Serve

   Ladle into bowls and garnish with fresh cilantro and avocado slices.

Variations

• •

  Add corn kernels for sweetness

• •

  Include chorizo pieces for richness

• •

  Top with crispy fried onions

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate up to 3 days. Reheat gently, adding more broth if needed Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions